Apple Compote

Spiced Apple Compote

The Spruce / Elaine Lemm

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 4 servings
  • Yield: 1 pound
Nutritional Guidelines (per serving)
205 Calories
6g Fat
39g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 205
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 54mg 2%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Total Sugars 34g
Protein 0g
Vitamin C 5mg 26%
Calcium 38mg 3%
Iron 0mg 3%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy spiced apple compote is sure to become a refrigerator mainstay. The delicious sauce is made in just 15 minutes and only takes a few ingredients. Use the flavorful compote at breakfast on oatmeal or pancakes, on your lunchtime turkey sandwich, or smother a serving of roast pork or pork chop at dinner. With a wide variety of sweet and savory applications, spiced apple compote is a winning fall staple.

Different apples will give you differing textures when cooked. Here we used a Bramley cooking apple, but any crisp, tasty apple will also work. A tart apple like Granny Smith works nicely with the sugar and spices. Avoid softer varieties as these may break up into a sauce rather than the firm chunks needed for a compote.

Ingredients

  • 1 pound crisp cooking apples

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 2 tablespoons butter

  • 1/2 cup dark brown sugar

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Spiced apple compote ingredients

    The Spruce / Elaine Lemm

  2. Peel, core, and roughly chop the apples into approximately 1/2-inch chunks. Add the chopped apples to a mixing bowl and sprinkle over the cinnamon, ginger, and nutmeg. Stir to make sure the apples are well coated and put to one side.

    Apples mixed with spices in bowl

    The Spruce / Elaine Lemm

  3. Add the butter, brown sugar, and vanilla extract to a saucepan and melt over medium heat. Raise the heat a little so the butter and sugar start to bubble slightly. Cook for 5 minutes to slightly caramelize the mixture. Keep a close eye on it and remove from the heat immediately if it starts to darken.

    Melted butter and brown sugar in pot

    The Spruce / Elaine Lemm

  4. Add the spiced apples to the pan and stir well to make sure the apples are well coated with the butter and sugar. Cook over medium heat for 10 minutes, or until the apples soften but do not break up. Depending on your type of apple, this could take more or less time, so watch them carefully. If you feel the compote is not thick enough, maybe a little runny, then cook gently to reduce some of the liquid but do not boil or rather than thicken, you will break down the apples into a mush.

    Apples and spices cooking in pot

    The Spruce / Elaine Lemm

  5. Remove the pan from the heat and leave to cool. Serve warm or cold. Pour the compote into a bowl or a jar for storage.

    Spiced Apple Compote

    The Spruce / Elaine Lemm

What Are Some Ways to Use Apple Compote?

You will only be limited by your imagination when it comes to the ways you can use a spicy apple compote:

  • On oatmeal or pancakes for breakfast
  • Stir through yogurt or Skyr
  • Stir into a cake batter or use as a cake filling between layers
  • Alongside roast pork, ham, or pork chops
  • As a topping for vanilla ice cream
  • Stir through a light, fruity curry

How to Store and Freeze

  • The compote will keep well in a screwtop jar in the refrigerator for up to five days.
  • It can also be frozen in small batches and taken out the evening before you want to use it. Let thaw in the refrigerator.

Is Compote the Same As Apple Sauce?

The simple answer is no, it is not. If you overcook compote it will turn into a sauce, so avoid this as a compote should be chunky and thick with a lovely soft texture.